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Recipes
Corn and Black Bean Salad with Basil-Lime Vinaigrette
By Shash
For the salad: Preheat a gas or charcoal grill
- Salad:
- 2 * 2 ears fresh corn or 1 cup frozen corn, thawed
- 1 * 1 (15-ounce) can black beans, drained and rinsed
- 1 * 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 * 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
- 1 * 1 mango, peeled, seeded, and cut into 1/2-inch pieces
- Vinaigrette:
- 2 * 2 limes, zested and juiced
- 2 * 2 tablespoons balsamic vinegar
- 1/2 * 1/2 cup chopped fresh basil leaves
- 1 * 1 teaspoon ground cumin
- 1/3 * 1/3 cup extra-virgin olive oil
- * Kosher salt and freshly ground black pepper
Apple Cider Chicken
By Shash
Preheat a Dutch oven over medium-high heat
- 4 * 4 tablespoons extra-virgin olive oil (EVOO), divided
- 2 * 2 whole chicken breasts, 4 halves, bone-in and skin on
- * Salt and pepper
- 3 * 3 large yellow onions, thinly sliced
- 2 * 2 tablespoons thyme leaves, 7-8 sprigs, leaves stripped and chopped
- 3 * 3 tablespoons honey (eyeball it)
- 4 * 4 large cloves garlic, chopped
- 1 * 1 cup plus apple cider vinegar
- 2 * 2 cups chicken stock
Pumpkin Chocolate Cake
By Shash
For the Pumpkin Cake: Grease and flour two 9-inch round layer cake pans
- For the Pumpkin Cake:
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 2 cups pumpkin puree
- For the Mascarpone Filling:
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin spice
- 2 cups mascarpone
- 1 cup pumpkin puree (strained of excess liquid)
- 2 teaspoons salt
- For the Dark Chocolate Ganache:
- 3 tablespoons corn syrup
- 6 ounces heavy cream
- 12 ounces dark chocolate (chopped into small bits)
- 1/2 teaspoon vanilla extract
- ginger snaps (crushed for garnish)
Million Dollar Chicken
By Shash
The day before you plan to cook the chicken, season it well inside and out with salt and pepper
- For the Creme Fraiche Glaze:
- 3 1/2 pound whole chicken, preferably organic
- Kosher salt
- Freshly ground black pepper
- 3 to 4 garlic cloves, lightly smashed
- 1 lemon
- 1 bay leaf
- 5 sprigs fresh thyme
- Olive oil
- 1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
- Maldon salt
- 1 cup creme fraiche
- 1 lemon, zested and juiced
- 1 tablespoon shallots, grated on a fine zester
- 1 teaspoon Aleppo pepper
Outback Steakhouse Grilled Salmon w/Dipping Sauce
By Shash
Dipping Sauce: Mix all together well in a small bowl and season with salt and pepper
- DIPPING SAUCE:
- nonstick spray
- 3 Tbsp. vegetable oil
- 1 Tbsp. prepared white Horseradish
- 1 Tbsp. soy sauce
- 1 small garlc clove minced
- 1/2 tsp. salt
- 1/4 tsp. coarse ground black pepper
- 6 (1-inch) thick salmon fillets or steaks
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 2 Tbsp. prepared white horseradish
- 2 Tbsp. basil
- 1 Tbsp. lemon juice
- 1 tsp. soy sauce
Rack of Lamb with Balsamic, Rosemary, and Pink Peppercorn Glaze
By Shash
Cooking Times: Rare: • 120-130 °F Internal appearance very red; very moist with warm juices
- Lamb
- 1 * 1 lamb rack, frenched
- * Salt and freshly ground pepper, to taste
- 2-3 * 2-3 Tbsp olive oil
- Glaze
- 2 * 2 cloves garlic minced
- * ¾ cup balsamic vinegar
- * ½ cup red wine
- 2 * 2 Tbsp brown sugar
- 1 * 1 Tbsp minced rosemary
- 2 * 2 Tbsp red peppercorns, crushed
Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries
By Shash
Preheat a nonstick griddle
- 3/4 * 3/4 cup all-purpose flour
- 1 * 1 tablespoon baking powder
- 1/2 * 1/2 teaspoon ground nutmeg
- 1/4 * 1/4 teaspoon salt
- 2 * 2 tablespoons sugar
- 1 * 1 cup ricotta cheese
- 2 * 2 eggs
- 2/3 * 2/3 cup milk
- 1 * 1 lemon, zested and juiced
- * Butter, for griddle
- 1 * 1 (11-ounce) jar prepared lemon curd
- * Fresh raspberries, for garnish
- * Confectioners' sugar, for garnish
CHEESECAKE FACTORY CHICKEN MADEIRA
By Shash
Heat up 1 tablespoon olive oil in a large skillet over medium heat
- CHICKEN:
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breast fillets
- 8 asparagus spears
- 4 mozzarella cheese slices
- MADEIRA SAUCE:
- 2 tablespoons olive oil
- 2 cups sliced fresh mushrooms
- 3 cups madeira wine
- 2 cups beef stock
- 1 tablespoon butter
- 1/4 teaspoon ground black pepper
No-Pain Lo Mein
By Shash
Heat a wok-shaped skillet or large non-stick skillet over high heat
- 2 * 2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil
- 1 * 1 cup (2 handfuls) snow peas, halved on a diagonal
- 1 * 1 red bell pepper, seeded and cut into match stick size pieces
- 1/2 * 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
- 4 * 4 scallions, thinly sliced on a diagonal
- 2 * 2 cups (about 4 handfuls) fresh bean spouts
- 2 * 2 inches fresh ginger root, minced or grated with hand grater
- 4 * 4 cloves garlic, minced
- 1 * 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
- 1/2 * 1/2 cup aged tamari soy sauce
- 1 * 1 tablespoon toasted sesame oil, several drops
Rao's Famous Lemon Chicken (Pollo al Limone)
By Shash
To attain maximum heat, preheat broiler for at least 15 minutes before using
- 2 2 1/2-to-3-pound broiling chickens, halved
- 1/4 cup chopped Italian parsley
- Lemon Sauce (recipe follows)
- Lemon Sauce
- 2 cups fresh lemon juice
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using. Yield: 6 servings.